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EN
23
16 - Dehydrate Tips and Techniques
• Dehydrating can be done using the Dehydrate mode. A lower temperature is used and the circulating heated air slowly removes
the moisture for food preservation.
• The Dehydrate mode temperature is pre-programmed at 140°F (60°C).
• The Dehydrate mode temperatures available are 120°F (50°C) to 160°F (70°C).
• Multiple racks can be used simultaneously.
• Some foods require as much as 14-15 hours of time to fully dehydrate.
• Consult a food preservation book for specific times and the handling of various foods.
• This mode is suitable for a variety of fruits, vegetables, herbs and meat strips.
• Drying screens can be purchased at specialty kitchen shops.
• By using paper towels, some food moisture can be absorbed before dehydrating begins (such as with sliced tomatoes or sliced
peaches).
Dehydrate Chart
FOOD PREPARATION APPROXIMATE
DRYING TIME* (hrs)
TEST FOR DONENESS
FRUIT
Apples
Dipped in ¼ cup lemon juice and
2 cups water, ¼ slices
11 - 15 Slightly pliable
Bananas
Dipped in ¼ cup lemon juice and
2 cups water, ¼ slices
11 - 15 Slightly pliable
Cherries
Wash and towel dry.
For fresh cherries, remove pits
10 - 15 Pliable, leathery, chewy
Oranges Peels and slices
¼ slices of orange;
orange part of skin thinly peeled
from oranges
Peels:
Slices:
2 -
14
12 - 16
Orange peel: dry and brittle
Orange slices: skins are dry
and brittle, fruit is slightly moist
Pineapple rings
Towel dried
Canned:
Fresh:
9 - 13
8 - 12
Soft and pliable
Strawberries
Wash and towel dry.
Sliced ½” thick,
skin (outside) down on rack
12 - 17 Dry, brittle
VEGETABLE
Peppers
Wash and towel dry.
Remove membrane of pepper,
coarsely chopped about 1” pieces
16 - 20
Leathery with no moisture
inside
Mushrooms
Wash and towel dry.
Cut of stem end.
Cut into 1/8” slices
7 - 12 Tough and leathery, dry
Tomatoes
Wash and towel dry.
Cut this slices, 1/8” thick, dry well
16 - 23 Dry, brick red color
HERBS
Oregano, sage parsley and
thyme, and fennel
Rinse and dry with paper towel
Dry at 120°F
(60°C)
3 -
15 Crisp and brittle
Basil
Use basil leaves 3 to 4 inches
from top. Spray with water,
shake off moisture and pat dry
Dry at 120°F
(60°C)
3 -
15 Crisp and brittle
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